Rainbow Swiss Chard Wrap
Yields 6 servings. Serving Size 1 wrap. Prep 15 min. Cook Time 5 min.
Ingredients:
Thin rice noodles 12 oz package, Cooked
6 Rainbow Swiss chard leaves
¼ Red cabbage head
1 large carrot, julienne
1 English cucumber, seeded and julienne
1 red Bell pepper, cleaned and julienne
1 tbsp Ginger, minced
1 tsp Red pepper flakes
½ C Rice vinegar
1 tbsp Water
½ tsp Sugar
¼ tsp Salt
Prepare rice noodles following the package instructions.
Take the swiss chard leaves and cut off the steams. In a large pan bring some water to a boil, place the leaves in the water and simmer for 20-30 seconds.
Remove the leaves, rinse them with cold water and dry thoroughly with paper towels, and set aside.
Once dry, take the Swiss chard leaf, lay out each leaf flat, and neatly place all of the julienne vegetables and rice noodles on the leaf. Fold in the edges and roll tightly. Repeat with the remaining leaves.
Serve with sweet and sour dressing.
For the dressing, mix ginger, red pepper flakes, rice vinegar, water, sugar and salt until combine.
Swiss chard is a descendant of the wild beet. The wild beet plant grows along the Mediterranean and Atlantic coasts of Europe and North Africa and is known as the sea beet.